Spanish with Japanese influences · Central · Hong Kong, Hong Kong
How to book Andō
The drop
At 12:00 Hong Kong time on the 1st of each month, Andō releases the whole of next month on SevenRooms.
Rule from the restaurant's own site, last read by us 19 October 2026.
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- Books on
- SevenRooms
- Release
- the 1st at 12:00, next month (Hong Kong time)
- Next release, your time
- 12:00 Hong Kong time (turn on JavaScript to see it in your time zone)
- Dates released through
- Needs JavaScript: work it out from the rule above
Released means the booking window is open, not that a table is free. Check SevenRooms for what is left.
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About Andō
Andō is the restaurant of Argentine chef Agustin Balbi, on the first floor of Somptueux Central at 52 Wellington Street in Central1. Balbi spent six years in three-Michelin-star kitchens in Tokyo before moving to Hong Kong in 2016, and he opened Andō in July 2020, in the middle of the pandemic3. Before that he cooked at Haku in Tsim Sha Tsui, and Andō was his first restaurant of his own4.
The cooking joins the flavours of Balbi's Argentine upbringing with strong Japanese influence, served as tasting menus at lunch and dinner from Monday to Saturday2,6. The Michelin Guide awarded it one star in its 2021 Hong Kong and Macau edition, about six months after opening3, and it still holds one star2. It placed No. 41 on Asia's 50 Best Restaurants in 20256 and appears in the South China Morning Post's 100 Top Tables, which describes a "calming, minimalist setting" and a private room5.
In August 2026, six years after opening, Balbi relaunched Andō at the same address with a redesigned dining room, new tableware and a new wine programme led by sommelier Carlito Chiu7. The new tasting menu is built around the sea, while the squid caldoso rice stays, now made with Yi O rice from Lantau7. The restaurant's own site presents this chapter as a return to the chef's devotion to the ocean1.
What people like
- The caldoso rice called Sin Lola, a tribute to the chef's grandmother, is the dish the guides name most often.2,6,5
- The wine pairing, where the sommelier works closely with the chef and makes some inspired choices.2
- Seafood plates such as carabinero red prawn with caviar and blue lobster with saffron and coconut.5
- Calm, minimalist surroundings and steady, unobtrusive service.5
- A 2020 review called the raw seafood course a standout and praised the Kumamoto wagyu and the fruity dessert.4
Pictures
Sources
Last checked 19 October 2026.
- andohk.com official: Release rule (1st of each month at 12pm, one month ahead), groups of 5-6 by contact, checked 2026-10-19
- andohk.com official: Deposit, cancellation, rescheduling, children policy, checked 2026-10-19
- guide.michelin.com secondary: One Michelin star, checked 2026-10-19
- afoodieworld.com secondary: Named among Hong Kong's hardest restaurants to book (updated January 2026), same 12pm on the 1st rule, checked 2026-10-19
Sources for the description and pictures
- andohk.com official: Concept — Ando
- guide.michelin.com guide: Andō – Hong Kong - a MICHELIN Guide Restaurant
- guide.michelin.com guide: First Day We Got Our Stars: Agustin Balbi of Ando
- sassyhongkong.com press: Andō: Refined Japanese-Inspired Cuisine From Top Talent, Agustin Balbi
- 100toptables.scmp.com press: 100 Top Tables | Andō | South China Morning Post
- the50.com guide: Ando - Hong Kong - Restaurant - The 50 Discovery
- voguehk.com press: Monthly Digest: TATE Reopens, Yu Sang Launches And Seasonal Menus Abound